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Steamed Lemon Puddings-Christmas eve dessert.

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Ingredients

175 g ( 6 oz) Softened plus extra to grease Unsalted Butter
8 Tbsp Lemon Curd
175 g (6 oz) Caster sugar
4 Medium Eggs
1 Finely grated zest and juice of large lemon
175 g (6 oz) Self-raising Flour
2 tsp Baking Powder
To dust Icing sugar
To serve Fresh Vanilla custard

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Steamed Lemon Puddings-Christmas eve dessert.

Features:

    The pudding being wonderfully buttery soft in texture will just melt in your mouth.

    • Medium

    Ingredients

    Directions

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    Steaming puddings gives them a wonderfully buttery-soft texture. But if you don’t have a steamer then use the method mentioned below, to make these amazing steamed lemon puddings.

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    Steps

    1
    Done

    Heating the oven to 180 C or mark 4. Then greasing 6 200 ml dariole moulds (cylindrical moulds) and then a tablespoon of lemon curd in each of them.

    2
    Done

    In a bowl; put the butter and sugar and then beat the mixture with a hand whisk until it is fluffy. Then put in lemon zest, the juice of the lemon and the eggs and beat. Folding in the flour and the baking powder with a metal spoon.

    3
    Done

    Into the dariole moulds then scoop in the mixture, and cover each with greaseproof paper wrapping them up in foil. Then adding the puddings to a roasting tin and pouring enough hot water to come up halfway to the sides of the moulds. For 40 minutes cook them or until they have risen and are cooked in the centre.

    4
    Done

    From the tins lift the puddings out and make them stand for at least 10 minutes. Around the edge of each mould run a thin-bladed knife, turning out each mould on to individual plates.

    5
    Done

    With the icing sugar, dust each pudding and serve it with vanilla custard.

    6
    Done

    FREEZE AHEAD.

    Make the end of step 4 up to 3 months ahead, but turn out the puddings into a freeze-proof container and freeze. To use, thaw puddings at cool room temperature for 45 minutes. Preheat the oven to 200 C mark 6. Grease an ovenproof dish. Put puddings in the dish, lemon curd-side up, drizzle 5 Tbsp of water overall and cover loosely with foil. Reheat for 30-35 minutes, turn out on to plates and serves as in step 5.

    Tania Munir

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